Keywords
Hand Sanitizer
Garlic
Aloe Vera
Ethyl Alcohol
Sensory
Evaluation
Garlic
Aloe Vera
Ethyl Alcohol
Sensory
Evaluation
How to Cite
J .A, E., P.N., E., & U.E, N. (2024). Sensory Evaluation and Acceptability of Hand Sanitizer produced from Local Raw Materials –Garlic (Allium Sativum), Aloe Vera (Aloe Barbadensis Miller) and Ethyl Alcohol. Journal of Home Economics Research, 26(1). Retrieved from https://journals.heran.org/index.php/JHER/article/view/309
Abstract
This study focused on sensory evaluation and general acceptability of
hand sanitizer (verabeny) produced from local raw materials – garlic and
aloe vera with 30% ethyl alcohol. Verabeny hand sanitizer was produced
and compared with two other types of commercial alcohol – based (60% -
70%) hand sanitizer’s purchase from local market. Sensory attributes
studies included: colour, texture, and odour. General acceptability was also
compared. A 5-point hedonic rating scale was used for data collection. The
panel of judges was drawn from a group of Home Economics students.
Data were analyzed using means. The result indicated that verabeny
compared well with the two commercial hand sanitizer samples in all
sensory attributes except odour.
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